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Randy Alcorn
Autumn Pork Chops
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CATEGORY
CUISINE
TAG
YIELD
Meats
Pork, Ham
6
Servings
INGREDIENTS
6
Pork chops
2
md
Acorn squash — unpeeled
3/4
ts
Salt
2
tb
Melted butter
3/4
c
Brown sugar, packed
3/4
ts
Brown bouquet sauce
1
tb
Orange juice
1/2
ts
Orange peel — grated
INSTRUCTIONS
Trim excess fat from chops. Cut each squash into 4 to 5 crosswise slices;
remove seeds. Arrange 3 chops on bottom of slow-cooking pot. Place all
squash sliceds on top; then another layer of remaining 3 chops. Combine
salt, butter, sugar, bouquet sauce, orange juice, and orange peel. Spoon
over chops. Cover and cook on low for 4 to 6 hours or until done. Serve
one or two slices of squash with each pork chop.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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